Garlic Herb Roasted Potatoes

I still remember the first time I roasted fingerling potatoes with fresh herbs and garlic—there was something magical about the aroma filling the kitchen and how crisp they turned out, making it an instant favorite.

I can still recall the surprise on my guests' faces when I managed to get the potatoes perfectly crisp without them sticking to the pan—it was my little kitchen victory that day.

Ingredients

• Fingerling Potatoes: I always halve them lengthwise to maximize crispiness and ensure everything cooks evenly.
• Garlic: Fresh minced garlic is a must for that rich aromatic flavor that fills the kitchen.
• Fresh Herbs: I like using parsley, rosemary, and thyme because they bring a fresh, earthy balance that elevates the potatoes.
• Olive Oil: This binds the herbs and potatoes together and helps achieve that coveted golden brown color.
• Sea Salt and Black Pepper: Seasonings are key to bringing out the natural flavors without overpowering them.

Instructions

Get Everything Ready:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. The warm air and non-stick surface help the potatoes roast evenly and crisp without sticking.

Toss With Love:

In a large bowl, mix the halved fingerling potatoes with olive oil, minced garlic, fresh rosemary, thyme, sea salt, and pepper. Make sure every piece is well-coated so the flavors soak in and the potatoes roast perfectly.

Spread and Roast:

Place the potatoes cut side down on your baking sheet. This simple trick is what gets the bottom of the potatoes irresistibly crispy. Pop them into the oven and roast for 25 to 30 minutes, flipping once halfway through to brown all sides.

Finishing Touch:

Once golden brown and fork-tender, pull the potatoes out and sprinkle freshly chopped parsley over the top. Serve them hot to enjoy that perfect crispiness with every bite.

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One chilly evening, these roasted potatoes became more than a side—they were the cozy centerpiece that brought friends together around the table, sharing stories and laughter.

Keeping It Fresh

I found that using fresh herbs really makes all the difference; dried herbs just don’t provide that vibrant pop of flavor. Always chop them just before tossing with the potatoes for the freshest taste.

When You're Missing Something

If you don’t have fingerling potatoes, baby Yukon Gold or new potatoes work beautifully too—the key is uniform size so they cook evenly without one batch overcooking.

Serving Ideas That Clicked

This dish pairs wonderfully with roasted meats but also shines alongside vegetarian meals like grilled veggies or a fresh salad.

• Don’t forget to add a squeeze of fresh lemon juice right before serving for a bright zing.
• If you’re short on time, parboiling the potatoes can speed up the roasting process without losing texture.
• Leftovers reheat nicely in a hot oven or air fryer to keep that crisp edge.

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Thanks for stopping by the kitchen—I hope these potatoes bring you as much joy and comfort as they have to me. Happy roasting and see you next time!

Recipe Questions & Answers

→ What type of potatoes work best?

Fingerling potatoes are ideal due to their size and texture, but baby Yukon Gold or new potatoes can be great substitutes for similar results.

→ How can I ensure the potatoes get crispy?

Roasting at 425°F and spreading potatoes cut side down on the baking sheet helps achieve maximum crispiness.

→ Can fresh herbs be substituted with dried?

While fresh herbs provide best flavor, dried rosemary, thyme, and parsley can be used if needed; reduce quantities slightly as dried herbs are more concentrated.

→ Is there a way to enhance the flavor further?

A squeeze of fresh lemon juice added just before serving brightens the dish and adds subtle acidity.

→ What oil is best for roasting these potatoes?

Olive oil is preferred for its flavor and ability to withstand high roasting temperatures without overpowering the herbs and garlic.